Hi gang,
I did a few searches in the forums, and I didn't find some of the specific answers I was looking for. I thought I'd throw this out there and see what the brewing community thought.
I'm looking at doing an all-grain oatmeal chocolate stout. I've never brewed with chocolate before, and I've found some various opinions on it. Some say to go with cocoa powder in the boil, cocoa nibs in the secondary, or even a cocoa liquor at bottling. Some say to go with all three.
Another question I have is fermentation times. I know we go by hydrometer readings and not time, but what is a good rule of thumb on a stout? I usually just do my ales in primary for 2 weeks and then bottle. I have good success with that system. Should I secondary a stout? For how long?
Here's a recipe that I found on Beersmith that looks pretty good. Any advice here? This recipe has a ton of lactose in it, so I might cut it down. I'm looking at this beer as a good dessert beer, so I'm good with it being sweet. Maybe just not that sweet!
How many ounces of chocolate liquor should I add?
Thanks, guys!
Oat Monster Milk Chocolate Stout
All Grain Recipe
Batch Size: 5.50 gal Style: Oatmeal Stout ()
Boil Size: 8.76 gal Style Guide: BJCP 2008
Color: 45.9 SRM Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 19.8 IBUs Boil Time: 60 min
Est OG: 1.095 (22.4° P)
Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.6° P) Fermentation: Ale, Two Stage
ABV: 9.6% Taste Rating: 30.0
Ingredients
9 lbs 9.6 oz Pale Malt, Maris Otter (3.0 SRM)
2 lbs 8.0 oz Munich Malt (9.0 SRM)
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)
1 lbs Barley, Flaked (1.7 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
12.0 oz Cara-Pils/Dextrine (2.0 SRM)
1 lbs 8.0 oz Milk Sugar (Lactose) (0.0 SRM)
0.5 oz Magnum [14.0%] - Boil 60 min
0.7 oz Goldings, East Kent [5.0%] - Boil 10 min
1 pkgs Irish Ale Yeast (White Labs #WLP004)
1.00 Crème de Cacao (Secondary 7 days)
I did a few searches in the forums, and I didn't find some of the specific answers I was looking for. I thought I'd throw this out there and see what the brewing community thought.
I'm looking at doing an all-grain oatmeal chocolate stout. I've never brewed with chocolate before, and I've found some various opinions on it. Some say to go with cocoa powder in the boil, cocoa nibs in the secondary, or even a cocoa liquor at bottling. Some say to go with all three.
Another question I have is fermentation times. I know we go by hydrometer readings and not time, but what is a good rule of thumb on a stout? I usually just do my ales in primary for 2 weeks and then bottle. I have good success with that system. Should I secondary a stout? For how long?
Here's a recipe that I found on Beersmith that looks pretty good. Any advice here? This recipe has a ton of lactose in it, so I might cut it down. I'm looking at this beer as a good dessert beer, so I'm good with it being sweet. Maybe just not that sweet!
How many ounces of chocolate liquor should I add?
Thanks, guys!
Oat Monster Milk Chocolate Stout
All Grain Recipe
Batch Size: 5.50 gal Style: Oatmeal Stout ()
Boil Size: 8.76 gal Style Guide: BJCP 2008
Color: 45.9 SRM Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 19.8 IBUs Boil Time: 60 min
Est OG: 1.095 (22.4° P)
Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.6° P) Fermentation: Ale, Two Stage
ABV: 9.6% Taste Rating: 30.0
Ingredients
9 lbs 9.6 oz Pale Malt, Maris Otter (3.0 SRM)
2 lbs 8.0 oz Munich Malt (9.0 SRM)
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)
1 lbs Barley, Flaked (1.7 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
1 lbs Roasted Barley (300.0 SRM)
12.0 oz Cara-Pils/Dextrine (2.0 SRM)
1 lbs 8.0 oz Milk Sugar (Lactose) (0.0 SRM)
0.5 oz Magnum [14.0%] - Boil 60 min
0.7 oz Goldings, East Kent [5.0%] - Boil 10 min
1 pkgs Irish Ale Yeast (White Labs #WLP004)
1.00 Crème de Cacao (Secondary 7 days)